Chicken Voldostano

Elegant Chicken

Chicken Voldostano has to be one of my
tastiest dishes. It is rich with the combined flavors of chicken,
Fontina cheese and Prosciutto di Parma. Top this off with a nice
Portobello mushrooms wine sauce and you will have created a dish that
is elegant and delicious.

Fontina cheese, from the Aosta Valley,
has a great earthy, mushroomy, woodsy flavor. It has a very pungent
and intense flavor and pairs well with the saltiness of the
Prosciutto. This combination of cheese and meat also works well on
top of a pizza, veal, pork, beef and vegetables.

A nice Valpolicella or a Pinot Noir
will pair well with this dish. These light fragrant table wines will
truly enhance the favor and bring out the earth tones in the cheese
and mushrooms.

Ingredients:

2 Tbs of extra virgin olive oil

1 Tbs of butter

½ cup of flour

6 chicken breasts, boneless and
skinless

3 cloves of garlic, finely chopped

1 bunch of long green onions, chopped

10 baby portobello mushrooms, sliced

¾ cup of white wine

¾ cup of chicken broth

½ cup of fresh flat leaf Italian
parsley

1 tsp of fresh ground black pepper

6 slices of Prosciutto, sliced thin

6 slices of Fontina cheese

Preparation:

In a large skillet heat the oil and
butter

Flour the chicken breasts and brown on
both sides. Around 5 minutes on each side

Remove the chicken from the pan and set
aside.

Saute the garlic, onions and mushrooms
in the same pan until mushrooms are tender.

Add the wine scraping the pieces at the
bottom of the pan and reduce by half. Around 2 to 3 minutes.

Add the chicken stock, parsley and
pepper and cook for 10 minutes until sauce is reduced by half.

Return the chicken to the skillet and
top with the Prosciutto and Fontina cheese.

Cook the chicken for 10 minutes longer
until the cheese melts on top.

You may place the chicken under the
broiler for 2 minutes to brown the top.

Plate the chicken and top with the
mushroom sauce.

Serves 6

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